Step 1: Prepare the Base
In a large bowl, combine chickpeas and diced beetroot.
Add red onion and fresh herbs.
Step 2: Make the Vinaigrette
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon (if using), salt, and pepper until emulsified.
Step 3: Toss the Salad
Pour the vinaigrette over the chickpea-beet mixture.
Gently toss to coat evenly without breaking the beets.
Step 4: Add Feta
Sprinkle crumbled feta over the top.
Toss lightly or leave it scattered for a beautiful presentation.
Step 5: Chill & Serve
Chill for 10–15 minutes to let flavors meld, or serve immediately.
Optional: serve over a bed of greens.
🌟 Pro Tips
- Roast fresh beetroot for deeper sweetness and flavor
- Use block feta, not pre-crumbled, for creamier texture
- Add toasted walnuts or pumpkin seeds for crunch
- Finish with lemon zest for extra brightness
🥗 Variations
- Add cucumber for extra freshness
- Swap feta for goat cheese
- Make it vegan by omitting cheese or using plant-based feta
- Add quinoa for a heartier meal